Pork Tenderloin with Baked Apples

            Pork Tenderloin with Baked Apples                  

5 pounds pork tenderloin

Seasoning Mix
1 tsp salt
1/8 tsp garlic salt
1/8 tsp seasoning salt
dash black pepper
½ tsp rosemary
1 cup water

Juices from cooked pork
½ cup water
2 T cornstarch

Baked Apples
4 Granny Smith apples, sliced
1 cup brown sugar
4 T butter, melted

Place pork in roasting pan.  Make seasoning by mixing together salt, garlic salt, seasoning salt, pepper, and rosemary.  Lightly sprinkle seasoning mixture over pork.  Cook in preheated oven at 350 for about 30 minutes or until brown, then add 1 cup water.  Cover with foil and cook for another 1 ½ hours at 225.  Pull out of oven and let sit about 10 minutes before slicing.

To make gravy, drain meat juices into pot.  In a bowl, mix together ½ cup water and cornstarch until smooth.  Slowly add to pork juices, stirring constantly over medium-low heat.  To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency. 

To make baked apples, lay apple slices on greased sheet pan.  Sprinkle with brown sugar first, then dribble with melted butter.  Cook in preheated oven at 325° for about 15 minutes or until brown.

Serve pork slices with baked apples and gravy.  Makes 12 servings.